Recipe

Low Fat Mediterranean Eggplant (aubergine) Casserole Recipe

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Ingredients

Directions

Step #1 HEAT GRILLER/BROILER.
Step #2 In saucepan, HEAT 2 tsp lowfat vegetable or chicken broth.
Step #3 SAUTE finely sliced onion, sliced garlic & pepper until soft.
Step #4 ADD 2 cans of sliced tomatoes, increase heat slightly & cook 15 mins until sauce thickens slightly;.
Step #5 REMOVE from heat & set aside.
Step #6 SEPARATE 4 egg whites.
Step #7 MIX together bread crumbs, parmesean cheese & italian season (ie mixed italian dry spices, oregano).
Step #8 CUT eggplant into 1/4 inch slices.
Step #9 DIP eggplant in eggwhite & then COAT with seasoned breadcrumbs & place on prepared cookie sheet.
Step #10 NOTE: Prepared cookie sheet can be covered in aluminum foil wrap or use a low fat cooking spray so the eggplant don't stick.
Step #11 GRILL until brown - about 5 mins each side.
Step #12 PREHEAT oven to 425F degrees.
Step #13 LAYER eggplant, tomatoe mixture in a 2 quart baking casserole dish; continue layers & sauce until completed.
Step #14 TOP with nonfat mozzerella cheese & BAKE uncovered for 15 mins.
Step #15 NOTE: Top should be lightly brown & cheese bubbly.
Step #16 ENJOY! NOTE: I serve this with a bed of rocket, feta & a tsp of balsamic vinegar.
Step #17 NOTE: Garlic amount is personal preference.
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